Veggie Noodles (Kid Friendly!)

Cooking Time

Ingredients

Yellow squash or green zucchini – make sure to get thin ones so that they actually fit in the noodle-maker!

Coconut Oil – organic, cold-pressed, unrefined is best.

Unrefined sea salt

Optional spices or herbs such as thyme, oregano, garlic, etc.

Noodle-maker – For example the “Veggetti”. There are also other hand-held varieties out there :) The “Veggetti” can be found for about $12 at Bed Bath & Beyond or online on Amazon.

Directions

Carefully cut off one of the ends of the squash/zucchini

While holding the noodle-maker in one hand, with your otherhand put the squash/zucchini into the noodle-maker. Using a little force, slowly turn the squash/zucchini clockwise so that the small blades in the noodle-maker cut thin noodles from the squash/zucchini. The veggie noodles will start to come out the other end.

As the squash/zucchini noodles are being made, watch your fingers and keep them away from the small blades inside the noodle-maker.

When you cannot turn the squash/zucchini any longer in the noodle-maker, you may be able to put a fork in the remaining squash/zucchini in order to get more noodles out. Be sure to ask for help if you need it.

Warm down some coconut oil in a pan over low heat.

Once the coconut oil is liquid, put the veggie noodles in the pan in order to cook/warm them up just a little.

Add unrefined sea salt and any optional spices and herbs.

ENJOY!

Notes

Yellow squash has more seeds than green zucchini. Therefore, veggie noodles made from yellow squash will be a little softer and have more liquid, from the extra water inside the squash.